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Italian-Style Meatloaf | Low Carb | Keto

Updated: May 15, 2019

Meatloaf is a favorite comfort food. Every family has their own version or secrete family recipe. I have one of those recipes, but this Italian-style meatloaf might need to be our new family recipe. It's my basic meatloaf recipe with some added goodies like provolone cheese, and chopped prosciutto. And then top it off with your favorite marinara sauce. Oh my goodness it is so good, and makes a nice moist meatloaf.

I have made it low carb friendly by using almond flour and Parmesan cheese as the binder. But by all means, if you want substitute in Italian-style or fresh breadcrumbs go for it.

Italian-Style Meatloaf | Low carb | Keto
Italian-Style Meatloaf | Low carb | Keto

Italian-Style Meatloaf | Low Carb |Keto

Serves: 10


2 1/2 pounds of meatloaf mix (beef, pork, and veal) - can use all beef

1/3 to 1/2 cup chopped prosciutto

1/2 cup of shredded provolone cheese

1/4 cup V8 juice, tomato sauce, or beef broth

1 small onion, diced (can add more if you would like)

2-3 tablespoons dried parsley leaves

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup almond flour (if you don't mind a bit of extra carbs, substitute with breadcrumbs)

3/4 cup grated Parmesan cheese (can add another 1/4 cup if mix seems too wet)


1/2 cup low carb marinara sauce, such as Rao's Marinara Sauce


1. Preheat oven to 350 degrees.

2. In a large mixing bowl, whisk together the V8 juice (tomato sauce, or beef broth), parsley, eggs, salt and black pepper. Mix well. Add in the onion, Parmesan cheese, almond flour, chopped prosciutto, and shredded provolone cheese. Mix well. Add the meatloaf mix (or ground beef) to your mixture, using your hands lightly mix all together making sure not to over mix.

3. Form the meat mixture into a loaf shape and place on an oiled oven tray or baking dish. Top with the marinara sauce, making sure to spread evenly over the top.

4. Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf (be sure to check internal temp). Remove from the oven and let rest for at least 5 minutes. Slice and serve.

Nutritional Information: Calories 423.7 Total Fat 32.0 g Total Carbohydrate 3.4 g Dietary Fiber 0.9 g Protein 30.3 g Net Carbs 2.5 g

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3 Kommentare

15. Mai 2019

Lacey, I updated the recipe with the changes, adding in the V8 juice and oven temperature. I apologize for that. Thank you for letting me know.

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Lacey Stokes
Lacey Stokes
11. Mai 2019

Also, you don't mention the oven temperature to bake it at.

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Lacey Stokes
Lacey Stokes
11. Mai 2019

In the directions you mention adding in V8 juice but there is no mention of it in the ingredients list.

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